Traditional, nutrient-dense food.

Tag Archives: lamb hearts

Since I started to eat meat again 2 years ago I have always felt gratitude towards the animal and wanted to honour them for their gift to me by making full use of the meat, bones and fat that I have bought. It begins to feel almost sacred when preparing heart. I feel enriched and very privileged when I eat this casserole.

Ingredients

2 lambs’ hearts

juice of 1-2 lemons

3 cups lamb stock

1 onion

3-4 tomatoes

3 cloves garlic

about 1 tbsp tomato puree

sea salt to taste

fresh basil

Method

Cube hearts and remove any tough tubes. Drench in lemon juice and leave to marinate in fridge overnight. In the morning drain and rinse. Brown in pan on stove top. Add all ingredients to a lidded ovenproof dish. Cook long and slow – usually I cook for 8 hours at 120°C/250°F/Gas mark 1/2. But if you haven’t got that much time, it is still very tasty when cooked for 4 hours at 150°C/300°F/Gas Mark 2.